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| LEADER |
01091nam a2200265 a 4500 |
| 001 |
c000301211 |
| 003 |
CARM |
| 005 |
20061111053338.0 |
| 008 |
950911s1967 ilua b 001 0 eng d |
| 019 |
1 |
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|a 4799379
|5 LACONCORD2021
|
| 035 |
|
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|a (OCoLC)5323981
|5 LACONCORD2021
|
| 082 |
0 |
4 |
|a 641.5
|2 19
|
| 245 |
1 |
4 |
|a The Professional chef /
|c prepared by the Culinary Institute of America, Inc. and the editors of Institutions magazine ; edited for the Culinary Institute of America by LeRoi A. Folsom.
|
| 250 |
|
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|a 2nd ed.
|
| 260 |
|
|
|a Chicago, Ill :
|b Institutions Magazine,
|c 1967.
|
| 300 |
|
|
|a viii, 354 p. :
|b ill. (some col.) ;
|c 32 cm.
|
| 500 |
|
|
|a Includes index.
|
| 504 |
|
|
|a Bibliography: p. 346.
|
| 650 |
|
0 |
|a Quantity cooking.
|
| 700 |
1 |
0 |
|a Folsom, LeRoi A.
|
| 710 |
2 |
|
|a Culinary Institute of America.
|
| 730 |
0 |
|
|a Institutions (Chicago, Ill.)
|
| 852 |
8 |
|
|b CARM
|h A3:AL24D0
|i E02113
|p 0548232
|f BK
|
| 999 |
f |
f |
|i bd165fbd-c501-5b69-8b9e-7ac787d3d551
|s 7ee6620b-1e12-5dd0-bcbf-e3dab3d1e813
|
| 952 |
f |
f |
|p Can circulate
|a CAVAL
|b CAVAL
|c CAVAL
|d CARM 1 Store
|e E02113
|f A3:AL24D0
|h Other scheme
|i book
|m 0548232
|